Recipe type: Entree
- 1½ cups finely chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- 1 medium carrot, cut into ⅛-inch dice
- ¾ pound cremini mushrooms, trimmed and very finely chopped in a food processor
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ teaspoons Worcestershire sauce
- ⅓ cup finely chopped fresh parsley
- ¼ cup plus 1 tablespoon ketchup
- 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
- ⅓ cup 1% milk
- 1 whole large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1¼ pound ground turkey (mix of dark and light meat)
- Preheat oven to 400°F.
- Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
- Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining ½ teaspoon salt and ¼ teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
- Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
- Let meatloaf stand 5 minutes before serving.